I learned to make these Japanese cabbage pork gyoza's when I was living in Japan and they are still a favorite!
Dipping Sauce:
Dipping Sauce:
Ingredients:
Gyoza:- 1 small head of cabbage
- 1 bunch Chinese chives
- 1 bunch green onions
- 4 cloves garlic
- 1/4 C potato starch or corn starch
- 22 oz ground pork
- 1/4 C soy sauce
- 3 Tbsp sesame oil
- 2 Tbsp water
- 80 round Gyoza wrappers
- Oil for frying
Dipping Sauce:
- 2 Tbsp Soy sauce
- 2 Tbsp rice vinegar
- a few drops hot chili oil
Instructions:
Gyoza:- Take out the Cabbage heart, take off the leaves and place them in a sauce pan with water - bring to a boil
- finely chop the chives, green onions and garlic
- once the cabbage has come to a boil drain the water and put the cabbage in ice water to cool down and stop the cooking
- once cool enough to touch grab a handful and squeeze out all the extra liquid - repeat until all the cabbage is squeezed
- chop and add to the other veggies
- add the starch and stir
- in another bowl mix the pork, soy sauce, sesame oil and water - mix well
- add the veggies and mix again
- taking one round gyoza wrapper at a time wet the 2/3rds of the outside edge
- place about 2 tsp - a small cookie scoop, of filling in the center of the circle - bring the edges together in the center - then working your way down each side pleat and pinch - creating a half moon
- repeat with all 80 gyoza
- now freeze or cook!
- to cook heat a pan up to high - once it's hot bring the tempurature down to medium and add the oil
- swirl the oil around the pan then add the gyozas - don't over crowd the pan - I kinda shake the pan a bit to make sure nothing is sticking
- once the bottom is a golden brown add enough water to halfway cover the gyoza - place he lid on the pan and bring the tempurature back to high - the water will steam out and cook the gyoza - once the water is almost all gone (it will get louder) take the lid off and let it finish frying - the gyoza should come right off
Dipping Sauce:
- just mix together
